Call it banana blossom or banana heart, this purple “bloom” of the banana plant is usually served as a salad. A typical banana blossom dish in the Philippines marinates the shredded banana blosoom in vinegar, pepper, salt and chopped thai bird chili. Some even add coconut milk and either pork, chicken or shrimp. I love the salty spicy sour taste (kilawin) especially when served with steaming hot rice. For this recipe, I added glass noodles and pork slices and cooked it with vinegar and chilis.
- 1 medium size banana heart, shredded
- 4 cups water
- 1/3 cup salt
- 1 medium onion, chopped
- 3 cloves garlic
- 1 medium tomato, chopped
- 4-5 thai bird chilis or siling labuyo
- 1/3 cup pork, thinly sliced or 1/2 cup shrimp, peeled and deveined
- 1/4 cup vinegar
- salt and pepper
- oil for sauteeing
- 1 cup glass noodles, cut and soaked in water to soften
- Mix water and salt in a bowl. Add shredded banana blossom, squeeze in the salty water to get some of the sap out and then soak for 20 minutes. Squeeze again and drain. Set aside.
- Heat oil in wok or sautee pan. Sautee garlic, onion and tomatoes until soft. Add pork and continue sauteeing in high heat until pork is cooked. If using shrimp, cook until shrimp is pink.
- Add drained banana blossoms and bird chilils. Stir to combine.
- Add vinegar and water. Do not stir and cook until boiling.
- When it starts to boil, let it cook until blossoms are soft. Add more water if needed and season with salt and pepper.
- When most of liquid has been absorbed, add glass noodles. Stir and remove from heat. Serve hot with steamed rice.